Categories: Pasta, Italian 
      Yield: 8 servings 
  
           -JUDI M. PHELPS (BNVX05A) 
      1 lg Onion; chopped 
      3    Cloves garlic; crushed 
    1/3 c  Olive oil 
    1/2 lb Chicken livers; chopped 
    1/4 lb Prosciutto; chopped 
      2 c  Cooked chicken; chopped 
      2 cn Tomato paste (6 oz each) 
      1 cn Peeled tomatoes; 15 oz) 
      2 cn Herbed tomato sauce(1 lb ea) 
      1 c  Chicken broth 
      1 c  Dry white wine 
    1/4 ts Salt; optional 
    1/2 ts Each pepper, basil & oregano 
      1 lb Curly lasagna; about 20 
           -pieces 
      1 lb Skim milk ricotta 
  1 3/4 c  Parmesan cheese; grated 
    1/2 lb Mozzarella cheese; sliced 
  
   Saute onion and garlic in oil in Dutch oven until tender. Add chicken 
  livers and saute until browned. 
   Add remaining ingredients except last 4. Bring to boil, cover and simmer, 
  stirring occasionally, 25 minutes. Meanwhile, cook, and drain lasagna very 
  well. 
   Rinse with cold water to make separation easier while working and drain 
  again. Pour a little sauce into 16 x 9-1/2 x 2-1/2 " baking dish (or 2 
  similar small dishes). Topwith a layer of lasagna. Spread with a third of 
  the ricotta and sprinkle with a third of the Parmesan. Top with more sauce. 
  Repeat layers twice. 
   Arrange mozzarella slices on top and bake in preheated 350 oven 30 minutes 
  or until bubbly.  Serves 8-10. 
   Source: Recipe files.